![]() ![]() You can just remove and discard the stem and any attached leaves after cooking. The leaves are really what you are after, but leaving the leaves attached to the stem saves prep time. The stems of thyme are edible but are typically too woody to enjoy. That means the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs. When cooking with herbs, there is a general rule of thumb to keep in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less. The thyme will take between 1-2 weeks to dry, depending on the weather and climate. Hang the herbs (from more string) on a clothes hanger, or use a herb drying rack in a well-ventilated, warm area away from direct sunlight. Air dry – Place springs between paper towel layers on a cool surface and allow to dry for a day or two until fully dry. Place the bundle into a paper sack if bugs or dust are problematic for you. Thyme can be dried a number of ways, as all herbs can be: Hang to dry – Tie bundles with string and hang. After 1 to 2 weeks, once the leaves have completely dried, remove the leaves by running fingers down the stem, and store the thyme in a mason jar or other airtight container. Hang the small bunches on a nail or hook in a warm, dark place with good airflow and low humidity. After 3 years thyme plants growth tends to slow down and produce less leaves with a weak aroma and inferior flavour compared to younger thyme plants. Thyme is a perennial herb that often only lives for 5 or 6 years even with good care. This herb is also an ideal seasoning for poultry it can be found in a poultry seasoning blends as well as recipes for stuffing. Since thyme pairs so well with eggs, tomatoes, and cheese, it makes an excellent addition to omelets and egg strata. Thyme is also used to flavor cheeses, lentils, and even tea. This will increase bushing and ensure a constant supply of the tasty leaves. Cut the stems for drying fresh thyme, just before a growth node. Woody stemmed herbs are best harvested just before blooming for peak flavor. Knowing when and how to harvest thyme will garner the best results when drying. Though you can pinch the flowers off to allow the plant to produce more leaves, the flavor of thyme really isn’t compromised by letting the plant bloom. Thyme’s tiny flowers are pretty and white. Repeat the process the next year until your thyme plant has returned to growing younger, more tender stems all over the plant. Using sharp, clean shears, cut these stems back by half. In late fall, after the first frost, select one-third of the oldest and woodiest stems on your thyme plant. How do you cut thyme so it keeps growing? Only remove the fresh, green stems and leave the tough, woody part of the stems behind. ![]() Use scissors to snip just below the growth node where a new bud or set of leaves is forming. Cut the thyme when it reaches 8–10 inches (20–25 cm). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |